Winery AllendorfHasensprung Riesling Trocken
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, poultry or shellfish.
Taste structure of the Hasensprung Riesling Trocken from the Winery Allendorf
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hasensprung Riesling Trocken of Winery Allendorf in the region of Rheingau is a with a nice freshness.
Food and wine pairings with Hasensprung Riesling Trocken
Pairings that work perfectly with Hasensprung Riesling Trocken
Original food and wine pairings with Hasensprung Riesling Trocken
The Hasensprung Riesling Trocken of Winery Allendorf matches generally quite well with dishes of pork, shellfish or spicy food such as recipes of rabbit with hunter's sauce, sea sauerkraut with white wine or hawaiian pizza.
Details and technical informations about Winery Allendorf's Hasensprung Riesling Trocken.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Informations about the Winery Allendorf
The Winery Allendorf is one of of the world's great estates. It offers 95 wines for sale in the of Rheingau to come and discover on site or to buy online.
The wine region of Rheingau
Historic cradle of great German Riesling: age-worthy whites of rare precision, from taut dry (Trocken) to botrytised sweet (Auslese, Beerenauslese, TBA) with notes of peach, citrus, acacia honey, noble petrol and slatey minerality. Riesling king on ~80% of the vineyard. Also Spätburgunder (Pinot Noir, 8%), notably the fine, silky Assmannshausen. 3,100 ha on south-facing slopes overlooking the Rhine (Hesse).
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
